Instructions
Prepare the Beans:
Sort through the dried beans to remove any debris or damaged beans. Rinse both the pinto beans and red kidney beans under cold water.
Cook the Pork:
In a large pot or Dutch oven, heat the vegetable oil over medium heat.
Add the ham hocks, bacon, or fatback. Brown the meat on all sides to render out some of the fat and develop flavor (about 5 minutes for bacon, 10–15 minutes for ham hocks or fatback).
Remove the pork and set aside. If there’s excess fat in the pot, drain most of it, leaving just a bit to sauté the vegetables.
Sauté the Vegetables:
In the same pot, add the chopped onion and sauté until softened, about 3–5 minutes.
Add the garlic and cook for an additional 30 seconds, just until fragrant.
Cook the Beans:
Add the rinsed beans to the pot with the onions and garlic. Stir everything together.
Return the ham hocks, bacon, or fatback to the pot. Add the bay leaf, crushed red pepper flakes (if using), and water (or chicken broth). Bring everything to a boil.
Simmer the Beans:
Once the water is boiling, reduce the heat to low and cover the pot. Let the beans simmer gently for 2 to 3 hours, or until the beans are tender and the broth is rich and flavorful. Stir occasionally and check the beans for doneness.
If the beans get too thick during cooking, you can add more water or broth to keep them at your desired consistency.
Season:
When the beans are tender, taste the broth and season with salt and pepper. If you like a bit of acidity, stir in the apple cider vinegar (this is optional but adds a nice brightness).
Serve:
Remove the ham hocks, bacon, or fatback from the pot. If using ham hocks, remove the meat from the bones, shred it, and return it to the pot. Discard any bones or skin.
Ladle the beans into bowls and serve hot, ideally with a side of freshly baked cornbread.
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